How To Make Proper Croissants Completely By Hand

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Whisk 6 grams of active dry yeast into 130 grams of water at around 100 degrees Fahrenheit.

Let the mixture sit for about 10 minutes until foamy.

In a medium mixing bowl, add 250 grams of bread flour, 30 grams of granulated sugar, and 5 grams of fine sea salt, and whisk until evenly incorporated.

Add the bloomed yeast mixture, 1 egg yolk, and 25 grams of gently melted unsalted butter to the bowl.

Mix the ingredients with a spatula until a dough forms, then use hands to lightly knead until it comes together.

Pick up the dough and slap it against the table, folding it over itself for about 30 seconds to a minute until smooth.

Shape the dough into a ball, place it in the bowl, cover with plastic wrap, and let it rest in the fridge for 10 minutes.

For the first turn, stretch and fold the dough over itself around the perimeter, then flip it seam side down and rest in the fridge for another 10 minutes.

Repeat the stretching and folding for a second turn, then cover and rest in the fridge for 25 minutes.

Place the dough on wax paper and roll it into a rough oval shape, then use a ruler to create a 7 inch by 7 inch square with the wax paper.

Wrap the dough in the wax paper and refrigerate overnight for 12 hours.

On day two, measure out 138 grams of European style butter and cut it into even pieces.

Using wax paper, create a 4 inch by 4 inch square with the butter, pounding it out to conform to the shape.

Chill the butter square in the fridge for 15 to 25 minutes.

Lightly flour a work surface and flatten the edges of the dough, then place the butter diagonally in the center of the dough.

Fold the edges of the dough over the butter to encase it completely, pinching the edges shut.

Let the dough sit for a minute or two to ensure the butter is not rock-hard before rolling it out.

Cooking Techniques

Equipment Needed

Allergens